About
Hi so I have had this starter for about 8/9 months now. It's a wheat flour based and has been perfect but I have noticed recently...
Greetings from Finland. This is not the first sourdough bread. I joined because the new perspectives are interesting. The bread...
Hi all, Its my first post here, so hi everyone. I started baking Sourdough loaves about 2 months ago and I had some really good...
Hi, I did search for it but couldn`t find it so I decided to create my first post here. I live in the Netherlands and I would...
I live in Northeast Thailand where the temperature rarely drops below 90 degrees for 8 months of the year and humidity is very...
New to sourdough. Living in Bangkok, Thailand, I don't have to look for 68℉. The average mean temp, 24/7/365, is 30℃, 85℉. This...
I would really appreciate some help with my sourdough! The main issue is that, as I knead it, it becomes wetter, and eventually...
This “recipe” assumes a slightly-better-than-beginner skill set. All techniques are easily searchable on YouTube. Sourdough starter is...Read more
I was interested to see that one of our new Artisan Baker Association members, Oheso Cafe (Japan), are using koji mold in their...
Hi, this is my whole wheat bread, why is so flat it seams proofed. I use combisteam oven for baking.
Just was wondering what the general consensus is on hooch? My starter was left in my fridge for a week or so, while I was away,...
Hi all, I have been making sourdough bread for some time, and lurking and using this forum extensively. Thank you all for your...
I have been using a recipe spreasheet I've built for some while now - I thought other might find it useful. You can use it to:...
This is my first time with sourdough bread. I got a fairly decent oven spring, even though i forgot to score it. My problem is...
I envy some videos I see (like Bread Proof on YouTube) where the dough is like loose taffy - stretchy, silky during the stretch...
My take on converting this very tasty bread based on Susan’s Wild Yeast recipe. I went for 47% preferment in the final dough because it is...Read more
I heard about Stollen recently and how good it is so I decided that I wanted to make some. The only problem is I have never eaten or seen...Read more
Does anyone know where I can buy a Mockmill 100 or 200 in Australia? Or does anyone have one for sale? IF NOT DOES ANYONE HAVE...
Hi, My wife and I just acquired a starter from our niece. Apparently it’s a 100 years old . We love to cook, but have never...
I have used an enameled cast iron pot twice to bake sourdough boules and the bottom of the bread has burned. It goes into the pot...
Hello everyone. I was doing some random bread related searching on the net, and came across your website. So far so good! I am an...
Unfamiliar with the nuances of posting to this forum, I wound up posting my question in the "Video" section: https://sourdough...
So I started a starter from scratch at the beginning of quarantine and have been pretty successfully baking bread every week for...
Too often, my sourdough has a bitter, vinegar-like aftertaste that can linger on the tongue an hour or more. I don't think I'm...
So I've got into sourdough baking over the last couple of months and while I'm very happy with the flavour and crumb of my loaves...
